For cake:
Preheat oven to 325°. Butter pan generously. Whisk all-purpose flour and next 7 ingredients in a medium bowl. Using an electric mixer, beat remaining 1 cup browned butter and sugar in a large bowl until light and thick, 2-3 minutes. Add eggs one at a time, beating to blend between additions. Beat in sour cream, milk, and vanilla. Stir in flour mixture just to blend.

Bake until a tester inserted into center of cake comes out clean, about 1 hour 20 minutes. Let cool in pan on a wire rack for 10 minutes. Run a knife around edge of pan to release cake. Remove pan sides; let cool completely. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

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Recent Review

Rich and delicious but somewhat problematic. The browned butter created a streusel that simply turned to goop in the oven, so there was no separation of layers or crunchy topping. The center of the cake was somewhat leaden and overly greasy due to the melted streusel - it still tasted good, but the texture was way off. I would make it again, but I'd use un-browned butter for the streusel and probably just put it on top, and just use a blend spices/sugar/nuts for the layers in the cake. Also, I subbed dried cherries for the crystallized ginger in this cake and I would definitely make that change again - it needs a little something tart to contrast with all the rich sweetness.